Recipe: Hanlons Steak and Port Stout Family Pie

hanlons

Our next couple of recipes are from the lovely Hanlons Brewery who are based in Newton St Cyres, Exeter.

A family brewery producing some fab ales and also having pop up foodie nights – if you want to know more you can read Chris’ review here.

Even though Summer is just about upon us, what more could you want than a hearty meal with family or friends after an active day out!

Hanlons Steak and Port Stout Family Pie

This is great to prepare ahead for a family feast, after a bracing walk or watching the Rugby. Go Chiefs!

1.5 kg lean braising steak, excess fat trimmed off, cut into fat cubes

2 tbsp plain flour, seasoned with sea salt and freshly milled black pepper

Rapeseed or other flavourless oil

1 large or 2 smaller onions, peeled, halved and sliced

200ml beef stock made from half a cube or homemade

150 ml Hanlons Port Stout – use the rest for the recipe below or Chef’s treat!

2 tbsp tomato ketchup

2 tsp Worcestershire sauce

A 375 or 450 g pack of all butter puff pastry

1 small or medium egg, lightly beaten

Sea salt and freshly milled pepper for seasoning to taste

Preheat the oven to 160 C Gas Mark 3.

Toss the beef cubes in the seasoned flour. Heat a good slug of oil in a large frying pan and brown the meat in batches, adding oil as you go. Do not crowd the pan or the meat will steam and not brown. Transfer the browned meat to a large casserole dish.

Add some more oil to the pan and sweat the onions with generous seasoning until soft. Stir in any leftover flour and cook off for a minute or two, stirring from time to time. Slowly add the stock and the stout, stirring in any caramelised bits, until smooth. Add the ketchup and Worcestershire sauce. Bring to the boil and simmer gently for 3-5 minutes. . Check for seasoning before pouring over the beef, stirring, covering and cooking on the oven for 2 hours. Transfer to a large pie dish and cool completely.

PREHEAT OVEN TO 220 C Gas Mark 7.

Roll your pastry out quite thickly to cover the dish with some overhang and bits for decorating if you wish. Place some dampened strips of pastry brushed with water around the rim of the pie dish. Lower the pie lid over the pie and stick down or crimp the edges to seal. Make a slit in the top for steam to escape and decorate with scraps of pastry if you wish. Just before placing in the hot oven brush on the beaten egg as an egg wash to make the pie shiny and golden. Place in the oven and bake for 20 minutes then lower the oven to 190 C Gas Mark 5. Bake for another 25-30 minutes until golden and bubbling under the pastry.

Allow to stand for a few minutes and Enjoy!

Visit their website for events and beer sales: www.hanlonsbrewery.com

hanlons pie
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Pickwick Fish Pie, a seventies classic.

Pickwick Fish Pie 1970′s style (courtesy of Recipe Vintage)

I am currently looking at digitising my collection of vintage recipe cards.  Inspired by the BBC’s failed attempt at digitising their back-catalogue of broadcasts, I felt that this would be the perfect time to start scanning in some of my oldest and most cherished recipes from my collection.

Marguerite Patten's Recipe Box With Cards 1967-1973

Image taken from: http://www.etsy.com/listing/88439516/marguerite-pattens-recipe-box-with-cards

So here is the first attempt.  Naturally all copyright still lies with Ms Patten, but this is the first step.